Caramelized Onion, Thyme & Goat Cheese Sourdough Focaccia

Caramelized Onion, Thyme & Goat Cheese Sourdough Focaccia ingredients

• 4 cups (500g) all-purpose flour
• 1.75 cups (420g) warm water (90-95°F)
• 0.5 cup (120g) active sourdough starter
• 2 tsp (10g) fine sea salt
• 0.5 cup (120ml) extra virgin olive oil
• 2 large yellow onions
• 1 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 4 oz goat cheese, crumbled
• 1 tsp flaky sea salt

How to make Caramelized Onion, Thyme & Goat Cheese Sourdough Focaccia

1. **Prepare Autolyse:** In a large bowl, combine 4 cups (500g) all-purpose flour and 1¾ cups (420g) warm water (90-95°F). Mix until just combined, cover, and let rest for 30 minutes to 1 hour.
2. **Add Starter and Salt:** Add ½ cup (120g) active sourdough starter and 2 teaspoons (10g) fine sea salt to the dough. Mix thoroughly for 2-3 minutes by hand until fully incorporated.
3. **Incorporate Olive Oil:** Drizzle 2 tablespoons (30ml) of extra virgin olive oil over the dough. Fold the dough over itself several times until the oil is mostly absorbed, enriching the dough.
4. **Bulk Fermentation (Stretch and Folds):** Cover the bowl and let the dough rest for 30 minutes. Perform 3-4 sets of 'stretch and folds' every 30-45 minutes over 2-3 hours, until the dough is gassy and increased in volume by 20-30%.
5. **Cold Proof (Recommended):** Lightly grease a clean, airtight container with olive oil. Gently transfer the dough, cover tightly, and refrigerate for 12-24 hours for flavor development.
6. **Prepare Caramelized Onions (can be done in advance):** Thinly slice 2 large yellow onions. In a large skillet, melt 1 tablespoon unsalted butter with 1 tablespoon olive oil over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 30-45 minutes until deep golden brown and very tender. Remove from heat and let cool.
7. **Prepare Baking Pan:** On baking day, remove the dough from the refrigerator 2-3 hours before baking. Generously drizzle ¼ cup (60ml) of extra virgin olive oil into a 9x13 inch baking pan, ensuring the entire bottom and sides are well coated.
8. **Transfer and Rest Dough:** Gently tip the cold dough into the prepared pan. Drizzle a little more olive oil over the top. Cover loosely with plastic wrap and let rest at room temperature for 1-2 hours.
9. **Final Proof and Dimpling:** Once the dough has spread and is bubbly, preheat your oven to 425°F (220°C). Remove the cover from the dough. Drizzle an additional 2 tablespoons (30ml) of extra virgin olive oil generously over the dough. Using oiled fingertips, gently press straight down into the dough to create deep dimples.
10. **Add Toppings:** Evenly spread the cooled caramelized onions over the dimpled focaccia dough. Then, crumble 4 ounces of goat cheese over the onions and sprinkle with 1 tablespoon of fresh thyme leaves and 1 teaspoon of flaky sea salt. Gently press toppings into the dough.
11. **Bake the Focaccia:** Place the focaccia in the preheated oven and bake for 25-32 minutes, or until the crust is deeply golden brown and the goat cheese is lightly golden and bubbly. The internal temperature should reach 200-210°F (93-99°C).
12. **Cool and Serve:** Remove the focaccia from the oven. Transfer to a wire rack to cool for at least 15-20 minutes before slicing and serving warm or at room temperature.

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